Red cabbage is one of my favorite foods on the aesthetics scale. It has the most amazing color and texture on the outside, and then when you open it up the intricacies of the layers gives a whole different surprise.
I had this left from a cleanse I just did. The bitterness of the cabbage goes really well balanced with a warm smokiness from a grill, so I cut it into wedges, rubbed some olive oil on each side, and grilled in a grill pan until warm through and just starting to get tender (about 10 minutes each side, longer if you want it more tender).
To top it off, I made a simple tahini sauce (which you can also use in homemade hummus). The bright nuttiness was a nice compliment to the warm cabbage.
This would be nice topped with a crunch, like toasted sesame seeds or nuts. Or for an extra kick, a hint of cayenne pepper added to the sauce would be fun.
Tahini Sauce:
1 tbsp Tahini
1 tbsp Olive Oil
1.5 tsp Lemon Juice
1/2-1 clove minced Garlic
Salt to taste
Cumin to taste
Chopped Fresh Parsley
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